Ingredients:

  • 1 cup (200g) dried lupin beans, soaked overnight
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 tsp baking powder
  • Salt and pepper, to taste
  • 2-3 tbsp (30-45ml) olive oil (for frying)

Instructions:

  1. Rinse and drain soaked lupin beans.
  2. In a food processor, combine soaked lupin beans, onion, garlic, parsley, cilantro, cumin, coriander, paprika, baking powder, salt, and pepper. Pulse until a coarse mixture forms.
  3. Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes.
  4. Using your hands, shape the chilled mixture into small balls or patties (about 1.5 inches in diameter).
  5. In a frying pan or deep fryer, heat olive oil over medium heat.
  6. Carefully add falafels to the hot oil, frying for 3-4 minutes on each side until golden brown. Drain on paper towels.
  7. Enjoy warm, with dips or as part of a salad!